Hg's Erin-Go-Breakfast Boxty - Ww Points = 4 |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Here is another new Hungry Girl Recipe (New Book Coming out on Tuesday, April 14, 2009!!!) :-) A boxty is an Irish potato pancake. This recipe, though Irish in origin, is actually based on a delicious dish served at Kip's Pub in St. Louis Park, MN. Go figure! PER SERVING (1/4th of recipe, 2 loaded pancakes ): 233 calories, 2.5g fat, 840mg sodium, 20.5g carbs, 4.5g fiber, 4.5g sugars, 31.5g protein - POINTS® value 4* HG Heads Up! Sure, this recipe is a little more involved than most of our recipes. But once you try these delicious things, we're pretty sure you'll agree it is SO WORTH IT! Ingredients:
1 large head cauliflower |
4 ounces baking potatoes, peeled (1/2 of a medium sized one) |
2 1/2 cups liquid egg substitute, divided |
1 cup fat free cheese, shredded (pepper jack or cheddar) |
1/2 cup light soymilk, plain |
1/4 cup whole wheat flour |
1/4 cup bacon, precooked real crumbled (like the kind by oscar mayer) |
1/4 teaspoon dried parsley |
1/8 teaspoon white pepper (or black pepper, if you don't have white) |
salt, to taste |
salsa |
nonfat sour cream |
scallion, chopped |
Directions:
1. Remove leaves and the tough end from the cauliflower head, and break cauliflower down into large chunks. Holding a piece of cauliflower by the floret, use the coarse-grating side of a box grater (the side with the largest holes) to carefully grate the stem into shreds over a large bowl, reserving the floret. Repeat with all of the cauliflower chunks, setting the florets aside, until you have grated all the stems. (You should have about 2 cups grated stems.) Next, grate potato into the bowl, and toss to combine the shreds.
2. Spread the potato and cauliflower-stem shreds out on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Replace paper towels and repeat until shreds are as dry as possible. Set aside.
3. Chop 2 cups of reserved cauliflower florets, and then place the chopped cauliflower in a large microwave-safe bowl with 2 tablespoons water. (Save remaining cauliflower for another recipe or for snacking.) Cover and microwave for 6 minutes. Once cool enough to handle, drain any excess water.
4. Add 1/2 cup egg substitute and the soymilk to the bowl with the cauliflower florets. Using a potato masher, mash cauliflower florets as well as possible. Add flour, parsley, pepper, and as much salt as you like, and mix thoroughly. Add the potato and cauliflower-stem shreds and stir well.
5. To prepare the pancakes, follow the next set of directions working in batches, for a total of eight pancakes. Bring a large pan sprayed with butter-flavored nonstick spray to medium-high heat on the stove. Spoon batter into the pan to form pancakes about 4 inches in diameter, and cook for 5 minutes on each side, or until lightly browned. While still in the pan, top each cake with 2 tablespoons cheese, and then cover the pan with a lid. After a minute or so, once cheese has melted, remove cakes from the pan and set aside.
6. Bring a clean pan sprayed with butter-flavored nonstick spray to medium heat on the stove. Cook and scramble remaining 2 cups egg substitute until solid bits form.
7. To serve, evenly distribute the scrambled egg substitute and crumbled bacon among the eight cheese-covered pancakes. If you like, top with salsa, sour cream, and/or scallions.
8. ENJOY! (You deserve it!).
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